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Curried Chicken Salad Sandwiches Recipe
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Curried Chicken Salad Sandwiches Recipe

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5 14 15
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This sandwich is perfect to serve when you want to “show off” a little. It features an interesting blend of chicken, nuts, cranberries, curry and other ingredients. I mix it up the night before so the flavors meld.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 2 cups cubed cooked chicken breast
  • 3/4 cup chopped apple
  • 3/4 cup dried cranberries
  • 3/4 cup mayonnaise
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped celery
  • 2 teaspoons lemon juice
  • 1 tablespoon chopped green onion
  • 1 teaspoon curry powder
  • 6 lettuce leaves
  • 6 croissants, split

Nutritional Facts

1 each: 625 calories, 41g fat (10g saturated fat), 84mg cholesterol, 614mg sodium, 43g carbohydrate (14g sugars, 4g fiber), 21g protein

Directions

  1. In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture. Yield: 6 servings.
Originally published as Curried Chicken Salad Sandwiches in Country Woman July/August 2005, p31


Reviews for Curried Chicken Salad Sandwiches

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
manaya31
Reviewed Jul. 5, 2016

"This recipe was amazing. I was out of plain mayo but had an avocado based mayo in a chipotle flavor so I left out the curry (though we love curry) to not overwhelm the dish with chipotle and curry and it was so amazing. Spicy, sweet but savory at the same time. I don't eat poultry or meat just fish but by the time I was done making this for my family I had to try some. Definitely recommend."

MY REVIEW
rllewis7
Reviewed Jan. 19, 2016

"I love all the flavors in this chicken salad...cool, spicy, and sweet. I like to use multigrain crackers to scoop it up!"

MY REVIEW
glitterchatter
Reviewed May. 29, 2014

"I've made this numerous times. It doesn't have a "pretty" color because of the curry, but the taste is phenomenal. Great mix of textures and flavors; the recipe is perfect as given."

MY REVIEW
melanielauree
Reviewed May. 20, 2013

"Very good. I'd add more curry next time though..."

MY REVIEW
ekatiakarpova
Reviewed Jan. 27, 2012

"It was good. I added less lemon juice because I was afraid to make it savory. Also I added little bit salt. The sandwich will be better if the chicken mixture will be in the refrigerator little bit then the flavory will be mix better and it is tasty when chicken will be not warm in the sandwich."

MY REVIEW
levithecat
Reviewed Dec. 2, 2011

"I made this for a woman's church potluck. The group was pleased and ate it up. I used canned chicken and also eased up on the amount of celery as the other reviews suggested. Keeper recipe."

MY REVIEW
KPeralta
Reviewed Feb. 21, 2011

"Made with canned chicken, still received tons of compliments but fresh cooked chicken probably would have tasted a little better. Super fast to fix"

MY REVIEW
brnelson
Reviewed Aug. 31, 2010

"Quick and easy MmmMmm meal! I love the combination of cranberries and walnuts in this recipe; I used Craisins and it turned out scrumptious! Will definately be making again and again :)"

MY REVIEW
beenthere3
Reviewed Jun. 10, 2010

"This is absolutely wonderful! I might lighten up on the curry a little but probably not. Light mayonnaise works well. I've also used the cran-raisins instead of golden raisins and my choice for nuts is pecans. I've also used onion powder rather than green onions but prefer the actual onions. It's a pleasure to make and to eat....and to share!"

MY REVIEW
marywargo
Reviewed Jun. 4, 2010

"Great recipe. The curry adds some great flavor. It's also great without the curry."

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